光谱滴定法在食品钙分析中的应用研究

Study on the Application of Spectral Titration in the Analysis of Calcium in Food

为研究光谱滴定法代替感官滴定法测定钙的可行性,解决因其滴定终点颜色突变不明显而导致的测定结果误判,本文利用光谱滴定法和感官滴定法进行钙的滴定度和食品中钙含量的测定,并对测定结果进行统计学分析,比较其准确性、精密度、检出限等指标。结果显示,光谱滴定法测定钙的滴定度(T)更接近理论值,该方法与感官滴定法测定食品中钙含量的结果无显著差异(P>0.05),且其准确性、精密度均符合标准要求。由此可见,光谱滴定法可以用于测定食品中钙的含量,可杜绝感官滴定法所产生的颜色判断误差,对其进一步研究将有望替代人工感官滴定。

In order to study the feasibility of spectral titration instead of sensory titration in the determination of calcium and solve the misjudgment of the determination results caused by the inconspicuous color mutation of the titration end point,this paper uses spectral titration and sensory titration to determine the titer of calcium and the content of calcium in food,makes statistical analysis on the determination results,and compares its accuracy,precision,detection limit and other indicators.The results showed that the titre(T)of calcium determined by spectral titration was closer to the theoretical value.There was no significant difference between this method and sensory titration(P>0.05),and its accuracy and precision met the standard requirements.It can be seen that spectral titration can be used to determine the content of calcium in food and eliminate the color judgment error caused by sensory titration.Further research on it is expected to replace artificial sensory titration.